Lead Sous Chef: Menu + Kitchen Ops & Quality

Boyd Gaming; Kansas City (MO); On-site; USD 44,000 - 70,000; Full time

Job summary

Boyd Gaming seeks an experienced Sous Chef to lead the culinary team as second-in-command to the Chef de Cuisine. The role emphasizes strong leadership, culinary excellence, and a commitment to top food safety standards in a fast-paced casino kitchen.

You will plan menus, supervise cooks, manage daily operations, and ensure adherence to recipes, plating, and sanitation guidelines while coordinating with front-of-house staff for optimal service.

Qualifications

• Minimum 5 years of professional culinary experience in a full-service restaurant.
• Supervisory or lead cook experience is required.
• Culinary degree from an accredited school or equivalent training.
• Current Food Handler Certification and ServSafe Certification.
• Proficiency in multiple cooking techniques including sautéing, grilling, braising, and sauces.
• Strong knowledge of food safety, sanitation, and health code compliance.

Responsibilities

• Assist the Chef in menu planning, recipe development, and food preparation.
• Supervise and train kitchen staff, ensuring adherence to recipes and plating standards.
• Oversee daily kitchen operations during service.
• Maintain strict food safety and sanitation standards in compliance with health codes.
• Monitor food quality, taste, and presentation for consistency with standards.
• Manage kitchen inventory, track food costs, and minimize waste.
• Coordinate with front-of-house staff to ensure smooth service.
• Perform food preparation tasks including butchering, sautéing, grilling, and other techniques.
• Maintain kitchen equipment and report maintenance needs promptly.
• Lead by example with professionalism and strong work ethic.

Skills

Culinary leadership

Food safety

Menu planning

Team supervision

Multicooking techniques

Communication skills

Inventory cost control

Education

Culinary degree

Tools

Kitchen management software

Job description

Boyd Gaming seeks an experienced Sous Chef to lead the culinary team as second-in-command to the Chef de Cuisine. The role emphasizes strong leadership, culinary excellence, and a commitment to top food safety standards in a fast-paced casino kitchen.

You will plan menus, supervise cooks, manage daily operations, and ensure adherence to recipes, plating, and sanitation guidelines while coordinating with front-of-house staff for optimal service.